Broccoli Cheese Rice Casserole

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This broccoli cheese rice casserole is a classic! This creamy side dish is loaded with broccoli and heaps of golden cheese. Use leftover rice for quick assembly.

5 from 1 vote

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Prep Time 10

Cook Time 50

Course Side Dish

Cuisine American

Servings

Calories 212 kcal

Ingredients

2 cups cooked rice
16 oz frozen broccoli florets cooked and drained
1 can cream of mushroom soup or cream of chicken soup
12 oz shredded American cheese or cheddar cheese
1 cup milk
½ cup finely chopped onion
¼ cup butter melted
2 large eggs well beaten
¼ teaspoon garlic powder
Salt and Pepper, to taste

Instructions

Preheat oven to 350°F. Liberally grease a 13×9 or 3 ½ quart baking dish; set aside.
In a large bowl, mix together rice, broccoli, soup, cheese (reserve 1 cup for topping), milk, onion, butter, and garlic powder. Season to taste with salt and pepper, then add eggs.
Pour into prepared casserole dish and bake, uncovered, for 40 minutes until hot and bubbly. Add reserved cheese and bake for 10 minutes longer or until cheese is melted.

Nutrition

Calories: 212kcalCarbohydrates: 13gProtein: 9gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 68mgSodium: 536mgPotassium: 218mgFiber: 1gSugar: 3gVitamin A: 694IUVitamin C: 34mgCalcium: 348mgIron: 1mg

Keyword broccoli, casserole, cheese, rice

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